Do you look forward to reality television programmes like Masterchef, the Cupcake Girls or Cake Boss? Maybe baking is your calling and the Malaysian Institute of Baking (MIB) is the answer to that passion. Established since 1987, MIB is backed by English Hotbreads which has 45 years experience in the food service industry. Chairman, Mr. Don Yong, also known as Dr. Baker, shares his thoughts on the programmes offered by the institute and how students are nurtured to become professional bakers in meeting challenges in the food service industry.
Muhamad Faizal bin Ab Rasid is a chef and a lecturer. But more than that, he is a fine dining chef who cooks on international gourmet scene. As a practicing Muslim in the kitchen, Faizal has upon his shoulders the responsibility of cooking up culinary magic – Western dishes, that are Halal-compliant. This responsibility is shared by many chefs in the Malaysian industry, and for good reason – the Halal industry is burgeoning, given Malaysia's fast-rising status as a Halal hub on international soil. And while some chefs might balk at the challenges presented in finding Halal-compliant ingredients for their cuisine, Chef Faizal is undaunted, instead meeting the challenge head-on. His recipe for success? Innovation. The proof is in the pudding, quite literally.
Le Cordon Bleu. An institution depicting culinary prowess, it is the cream in your caramel-crusted crème brûlée, the butter in your nappé de sauce hollandaise and the Beaujolais in your beef bourguignon. Since the year of its inception, 1895, Le Cordon Bleu has made waves throughout the charming town of Paris, and today has carved a name into the immortal halls of France's finest culinary institutions.
If you happen to be an enthusiast of Italian cuisine you may have wondered, if one were interested to learn to cook Italian food the most authentic way, how would one go about it, or where would be the best place to go?
There is an argument to be made for both the professional chef and the home cook. Both are equally passionate. Both are capable of creating beautifully riveting masterpieces where food is concerned – both find solace and joy in the kitchen, whether in the stainless steel kitchens of commercial establishments or in the comfort of a warm home. Where, then, do the two intersect?
When French missionaries arrived on Vietnamese shores in the 17th century, they came bearing more than just trade and religion.
His usually reserved persona is camouflaged by his professional facade. Never one to run out of ideas coupled with his keen sense of detail, chef Mohd Noor lives up to the task of designing the best first course dish for patrons.